BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING
Steps:
- Preheat oven to 350 degrees F.
- Pulse the bread in a food processor to get slightly coarse bread crumbs.
- Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
- Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
- Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
- Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
SALT BAKED SEA BASS
Salt baked sea bass is a great dish to serve at a dinner party. You can prepare the salt crust and fish in advance, baking it in the oven while you are having your starters. The egg whites make the salt go hard, creating an oven shell that keeps the fish beautifully moist. You can serve the baked sea bass at the table, breaking the salt crust in front of your guests for a bit of theatre to your meal. Salt baked fish works well with some boiled new potatoes, a green salad and either a mustard and honey vinaigrette or a delicious hollandaise sauce.
Provided by Javier De La Hormaza
Categories Recipes, Spanish Fish Recipes
Yield 4 people
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 200°C/400°F/Gas Mark 6.
- To make the salt crust, thoroughly mix the salt, egg whites and thyme leaves in a bowl until they form a dry paste.
- Stuff the lemon slices, thyme, bay leaves and parsley into the cavity of the sea bass.
- Line a baking tray with greaseproof paper and spread one-third of the egg white mixture over the tray. Lay the sea bass on top and spoon over the remaining egg white mixture, ensuring the fish is completely covered.
- Bake the sea bass in the oven for 30-35 minutes, or until crisp.
- Carefully crack the salt crust, remove it from the fish and discard. Peel the skin from the fish and place it onto a serving plate.
SALT-BAKED SEA BASS
I've been wanting to do this for ages, since I had it in a restaurant. SO easy to make and results in amazingly juicy fish. Don't worry about all the salt, it doesn't go into the fish, it forms a crust which you break off once cooked to reveal the fish. You could also do this with sea bream. Fish obviously come in all sorts of sizes, so choose ones that would be individual portion sizes. You'll find that it's easier to remove the salt if you can get in to the sides, so build it up on a shallow pan rather than using a deeper pan. Serve with boiled new potatoes and a crisp green salad.
Provided by Snowbunny Andorra
Categories Bass
Time 24m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat the oven to 200°C.
- Mix the salt with the egg whites and put a thin layer in the bottom of a roasting tin.
- Place the fish on the salt and cover completely with the remaining salt.
- Cook for 20 minutes.
- Remove from the oven, Crack the salt crust with the back of a heavy knife and remove completely. Remove the flesh from the fish (it should fall off the bone) and serve.
Nutrition Facts : Calories 17.2, Fat 0.1, Sodium 339187.3, Carbohydrate 0.2, Sugar 0.2, Protein 3.6
SEA BASS BAKED IN A SALT CRUST
Provided by Amanda Hesser
Categories dinner, project, main course
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Place salt in a baking dish, and heat in the oven for 15 minutes.
- Remove salt from oven, and increase temperature to 450 degrees. In the bottom of a roasting pan large enough for the fish, spoon about a third of the warm salt in the approximate shape and size of the fish. Lay 2 slices of lemon and 3 sprigs of tarragon on the salt.
- Lay the fish on top. Place the remaining lemon slices and tarragon on top of the fish. Spoon the remaining salt on top of the fish, patting it on the sides and making sure to cover it completely.
- Bake the fish 10 to 12 minutes, or 8 minutes for each inch of thickness. Check for doneness by inserting the tip of a knife through the salt crust into the thickest part of the fish and wedging it slightly to see if the flesh is cooked.
- Remove fish from oven, and quickly break off the salt, brushing off as much as possible. Transfer to a serving platter. At the table, remove the skin and fillet the fish. Pass the olive oil for sprinkling over the fillets.
HERB-CRUSTED MEDITERRANEAN SEA BASS
This whole fish smothered with herbs and buttery breadcrumbs is simple enough to let the flavor of the Mediterranean seafood shine through. If cleaning and prepping the fish for this sea bass recipe isn't your thing, most fish counters at larger markets will do it for you.
Provided by Mauro Stoppa
Categories Healthy Baked Fish Recipes
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Sprinkle the inside of the fish cavity with tarragon and 1/4 teaspoon salt.
- Heat 2 tablespoons oil in a roasting pan over medium-low heat. Add the fish and pour in wine. Bake until the fish is opaque in the center, 40 to 50 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil, butter and garlic in a large skillet over medium heat. Add breadcrumbs, basil, marjoram (or oregano), parsley and the remaining 1/2 teaspoon salt. Cook, stirring often, until the breadcrumbs are toasted, 3 to 4 minutes.
- Score the skin of the fish near the gills and carefully pull it off toward the tail. (Discard the skin.) Spread the breadcrumb mixture over the fish, pressing gently. Return the fish to the oven and bake for 5 minutes.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 10.4 g, Cholesterol 65.2 mg, Fat 12.7 g, Fiber 1.8 g, Protein 29.5 g, SaturatedFat 2.9 g, Sodium 498.8 mg, Sugar 0.6 g
BAKED SEA BASS IN HERBED SALT CRUST
Steps:
- Rinse sea bass under cold water and pat dry inside and out. Sprinkle cavity of bass with 1/2 teaspoon tarragon and pepper.
- With a sharp knife trim ends of lemon to expose flesh and, standing lemon on one end, cut from top to bottom to remove peel and pitch. Cut lemon crosswise into 1/4-inch-thick slices and arrange in cavity.
- Preheat oven to 450°F. and lightly oil a baking pan.
- In a bowl, whisk together remaining 2 tablespoons tarragon, coarse salt, and flour. Stir in 1 cup warm water plus additional as necessary to form a slightly stiff paste (paste should resemble wet sand).
- Arrange bass in oiled pan. Coat top of bass completely with half of salt mixture, patting it on, and turn bass over. Coat other side in same manner (bass should be completely covered).
- Bake bass in middle of oven 30 minutes. Crack salt crust with a sharp knife or hammer and remove top crust, discarding it. To serve,lift bass in pieces off bones and discard bones. Lift out remaining bass. Serve bass with lemon wedges.
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